The much (more than Rambero Rosso) respected 2013 guide of L’Espresso gave Alice PROSECCO DELL’ANNO for the .G, and a STELLA ROSSA to the winery for overall elevated quality. The Brut ‘Doro’ took away TOP CHARMAT PROSECCO of the guide and the P.S. Integrale got one of those smiley faces. I’ve used all my caps for the year.
It’s encouraging to see a guide book re-dicover an area like Prosecco; a tough category, one that’s a bit over-discovered, with not many small producers. In fact, Cinzia was just saying the other day to me that some people give her the (backhanded?) compliment that they don’t generally like Prosecco — but had immensely enjoyed a glass of Alice. While still trying to showcase vineyard and territory, she likes that kind of compliment. She also has enough courage not to bank on Extra Dry and offer a glass of Brut ‘Doro’ to passagiare with your meal.
Rambero Rosso vs L’Espresso: many years ago Rambero Rosso had a lot of producers I didn’t know. I ‘discovered’ producers and also discovered that I like the two glass / due bicchieri wines a whole hell of a lot better than the Look-At-Me wines garnering 3 bicchieri.
Nowadays, I don’t even buy the Rambero Rosso. Why? Many reasons but the primary is that they don’t search out new producers and areas. Nor do they re-discover producers that have changed their style or work habits or pulled ahead of the pack. Same producers, same wine, same glasses. Too much same old same old.
That’s exactly the reason I like some of the work of the Espresso. They are actually digging around for new producers and areas; and they say it how it is. For example, look at the coverage of Alta Langhe in Rambero Rosso compared to l’Espresso. Then, check out a Lazio producer that popped on the scene last year that they raved about and this year they were courageous enough to say he didn’t make the mark — by a long shot.
End of my publicity for L’Espresso, but this is just the beginning of saying how proud we are to be working with Le Vigne di Alice. Most producers bank on the Extra dry Prosecco, Alice fought against that and made a Brut called ‘Doro.’ Longer fermentation in Charmat (120 days instead of stand 30-45). Then, they challenged themselves to make a Prosecco from metodo classico called Punto G (in at least one reference to the G of DOCG ). Last year, they made a metodo classico with native yeasts , no sulphites called P.S. Integrale.